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Mediterranean Roasted Vegetables with Tomato Pesto

Mediterranean Roasted Vegetables with Tomato Pesto

Brought to you by: Sacla'
    4 serving

Prep time:

Cook time:

Serves: 4

These roasted vegetables make a great side for any meal. They are incredibly healthy and have the added benefit of being vegan. 
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Ingredients

  • 2 courgettes
  • 1 aubergine
  • 2 red onions, peeled
  • 1 bulb fennel, top removed
  • 2 peppers, 1 red and 1 green (deseeded)
  • 3 cloves garlic, peeled and crushed
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tbsp Sacla' Reduced Fat Tomato Pesto
  • 1 tsp reduced salt bouillon

Method

Step 1

Heat the oven to 180°C.

Step 2

Chop up all the vegetables into bite size pieces.

Step 3

Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and season with black pepper.

Step 4

Mix well so that all the vegetables are covered in the oil.

Step 5

Place in a baking tray and roast for 30 minutes, until all the vegetables are cooked through and slightly charred.

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